Lemony Butter Cookies

5/5 for flavor and texture of cookies, 2/5 for instructions

"2 unsalted butter" = 2 STICKS (not sure why they didn't specify the unit of measure....)

I took all tips from Harmony Keltner's review (SUPER helpful, thanks Harmony!):
-use parchment paper or a silicone baking mat (I used the silicone baking mat) in order to keep cookies from going flat and this prevents burning (my cookies were perfectly shaped and didn't burn at all)
-I used a food scale to make ~25ml balls (I don't have a cookie dough scoop and have no clue how one would measure every single ball....)
-after you make balls and flatten slightly, chill cookies before baking. I chilled for ~5-10 minutes
-make icing while cookies are still warm. Dip the top of warm cookies into the icing, shake off, repeat. Do this before cookies and icing cool or else icing will get chunky and will not go on smoothly

Cookies were absolutely amazing and I'll be making these many many times :)

My husband loved these cookies but thought they could be a little tarter. I used Meyer lemons fresh from our tree. They are sweeter than the grocery story ones. The texture came out great with just the right amount of crispness. Next time I will make more icing because I ran out.

These are really good. They cooked quickly and got pretty crispy. I made double the icing after reading a few reviews but actually didn't need that much icing. I made these to surprise my husband who loves lemon bars and he really likes them. I will want to play with the recipe and see if I can cook them a little less. By the time the bottoms turn brown they get pretty crispy, would love it if they could be softer but worry about them being too fragile.

2 sticks of butter. Changed nothing at all except scraped 1/2 a vanilla bean into the lemon glaze. Hands down the crowd favorite. These were fabulous! Thanks for an exceptional recipe.

I figured the “two unsalted butter” was the equivalent to 2 sticks. I believe that’s correct. I made the dough and baked a sample batch first. I used the described method of shifting the cookies from top to bottom rack. That didn’t work well at all! Burned the bottoms of the test batch and a couple of cookies jumped ship right onto the floor (oops my fault) . I don’t think shifting from one rack to another was at all necessary in my opinion but every oven runs differently.
My oven runs quite hot so I always do a test batch then I adjust accordingly. What worked for me was placing the cookies in the middle rack on parchment paper lined cookie sheets and leaving them there until done. I timed the cookies to bake 10 to 11 minutes I checked the bottoms and this worked out perfectly. I alway put my timer on for less then the time required on a recipe just in case.
These cookies taste great and I’m adding them to my holiday cookie assortment. Hopefully they will store well, that will be the next test. According to the recipe these last two days. Fingers crossed they will last a bit longer.
I always use parchment paper so I would say that the others who recommended it so the cookies don’t flatten are right about that. My cookies held shape and didn’t spread too much or flatten.

The butter amount in this recipe is 2 sticks of unsalted butter.

The recipe calls for "2 unsalted butter "

I figured it was 2 cups . Now I'm sure I was wrong .

The cookies were a total failure.

Has anyone froze these once baked and frosted?

These cookies are so delicious they don't need the glaze. Im enjoying them with morning tea or coffee! Also use parchment paper to prevent spreading. Space them several inches apart. It takes a lot of confectioners sugar which I didn't have enough of so I made my own. In a blender- 1 C of sugar , 1 T corn starch or art or root powder. Blend until light and powdery about 45 sec.

Made a batch of these today getting ready for my son’s lemonade stand goodies plates. The cookies could use double the lemon and zest for more flavour. Many of the previous comments said their cookies “spread” in the oven but ours stayed almost perfectly round. They are excellent thank you for sharing this recipe!

I just love these! They're light, crispy and so lemony! I followed Harmony Keltner's advice and mine were perfect with no spreading. Thanks Harmony!

Maybe it was just the heat, but the cookie dough came out too soft to mold it, so I chilled it in between batches. I also used a toaster oven (it's way too hot to use the conventional one) to make these, so if you're like me I'd recommend baking them at around 300 degrees for 12 minutes. They are deliciously crumbly with confectioner's sugar, but a bit too sour and buttery for a sweet tooth like me. I rolled them in sugar (I did not have enough powdered sugar for the glaze), and they were just perfect. Also, mine spread from a one inch diameter to two, so make sure to space them correctly.

I dont usually post when trying recipes but I felt this one may need a bit of additional tips. 1st.....use parchment paper, I cant stress this enough when baking cookies......it keeps the cookies from going insanely flat and from potentially burning. 2nd, chill your cookies after you make them into balls for about 2 minutes no longer. Anything longer and you will have issues un-sticking them from each other. Also, for those having size issues.....use a cookie scoop, once you scoop it out (flatten the one side so you dont over scoop) pop the ball out of the scoop and just tear in half.....then make your balls. Intead of using your fingers to help flatten on the sheet, try your palm. 3rd...and this seems the most important, the icing. Whisk your icing and stick in it a small bowl......pull your cookies off the pan as soon as you feel you can onto a cookie rack. Take each of your cookies and dip them (still warm) into the icing.....top side down , for about 3 seconds.......lift up and shake the icing tip off gently, about 2 seconds....turn back over and place on rack. Your cookies need to still be warm for the icing. If the icing gets to cold or you try using something to slather the icing on, one of two things will happen, you will end up with too much icing on your cookies resulting it over sweetness and not enough or you will end up with chunky icing and your cookies wont look as nice as you want. This recipe works great in the end to give you a nice lemon cookie.

Spread way too thin and wide. Worst I have ever baked!

It is so sickeningly sweet and spreads too wide. You’d have to space the cookie dough further apart in the baking tray. Wouldn’t use it again.

Look beautiful and taste even better! Something you’d definitely be proud to serve.

I've made these several times and they are ALWAYS popular and enjoyed by all. Thank you for making me a genius in the eyes of my friends and co-workers.

These are tasty butter cookies with a hint of lemon and they are just the right size cookie. I’m always impressed when I come up with the exact number of cookies the recipe says I should have and this recipe was spot on. I doubled the icing as others suggested and had the right amount. I love these cookies and will definitely make them again.

I am only able to see a few reviews. How can I see all?

As a borderline Diabetic, it would be VERY helpful if your recipes included nutrition information...especially the CARB counts. Without knowing these counts, I will not be making anything from this site.

I just made these, and they are delicious, but you'll need to make extra icing.

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